Chwinamul

Dark green leaves, supple to the bite, exhaling earthy notes and toasted sesame. The texture is tender, balanced by the punch of raw garlic and the depth of soy sauce.

• Prep time: 15 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 131
• Protein: 6 g
• Carbs: 14 g
• Fat: 5 g

Ingredients

• 500 g Spinach ( fresh, stemmed )
• 1 piece Garlic ( finely minced )
• 1 tbsp Korean soy sauce
• 1 tbsp Sesame oil
• 1 tsp Sesame seed ( toasted )
• 1 pinch Gray sea salt
• 500 g Chwinamul (Aster scaber) ( fresh or previously rehydrated )

Instructions

1. Blanch the chwinamul

   Plunge the chwinamul leaves (or spinach) into salted boiling water. As soon as the green becomes intense and the stems soften, remove immediately. They should remain flexible but retain some texture.

2. Cool and squeeze

   Run the herbs under ice-cold water to stop the cooking. Squeeze firmly between your hands to extract all the water. You should get a compact ball that is almost dry to the touch.

3. Season by hand

   Loosen the leaves in a bowl. Add the minced garlic, soy sauce, and sesame oil. Mix vigorously by hand so that every fiber is impregnated and the leaves shine.

4. Finishing touches

   Sprinkle with sesame seeds. The dish is ready when the nutty smell of the sesame dominates and the herbs are perfectly glossy.

Chef's tips

• Squeeze the greens as if you're trying to extract their soul; if water remains, the seasoning won't stick.
• The secret is manual mixing: the heat from your hand helps the aromas penetrate the fibers.

Storage

Keeps for 2 to 3 days in the refrigerator in an airtight container. Do not freeze.